• 1⁄4 c. whole Kalamata olives

• 1⁄4 c. whole black ripe olives

• 1⁄4 c. green olives stuffed with pimiento

• 2 tsp. small capers

• 1 clove garlic

• 2 tsp. Dijon mustard

• 2 Tbsp. whole, shelled almonds

• 2 Tbsp. whole, shelled cashews

Crostini:

• 1 (16 oz.) baguette, sliced into 1-inch thick pieces

• 1⁄2 cup basil pesto

• 3 Roma tomatoes, each sliced into 5 slices